Parsley Pesto

• 2 cups packed fresh flat-leaf parsley leaves
• 3/4 cup grated Pecorino Romano cheese (2 ounces)
• 1 small garlic clove, coarsely chopped
• 1/4 cup extra-virgin olive oil, plus more for storing (optional)
• Freshly ground pepper

1. In a food processor, finely chop parsley, cheese, and garlic.
2. With the motor running, add oil in a slow, steady stream; season with pepper.
3. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
4. Pesto keeps very well in the freezer, so its worth making extra.
5. Freeze it in small airtight containers, covered with a thin layer of olive oil.
6. Defrost in the refrigerator before using.

parsley, romano cheese, garlic, extravirgin olive oil, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/parsley-pesto-387995 (may not work)